Ingredients
2 red bell peppers
2 yellow bell peppers
2 tablespoons TAO Extra Virgin, Infused, or Pressato Olive Oil
1 large yellow onion, diced
3 cloves garlic, minced
4 cups vegetable or chicken broth
1 can (14 oz) diced tomatoes, undrained
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and black pepper to taste
2 tablespoons TAO Balsamic Vinegar
Chopped fresh basil for garnish
Directions
Preheat the oven to 450°F.
Cut the red bell peppers in half lengthwise and remove the seeds and stems.
Place the peppers, cut side down, on a baking sheet lined with parchment paper.
Roast the peppers in the oven for 20-25 minutes or until the skins are blackened and blistered.
Remove the peppers from the oven and let them cool for 5-10 minutes.
Peel the skins off the peppers and discard them.
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the onion and garlic. Cook, stirring occasionally, for 5-7 minutes or until the onion is tender and translucent.
Add the roasted red peppers, broth, diced tomatoes, basil, oregano, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat and simmer, covered, for 20-25 minutes or until the vegetables are tender and the flavors have melded.
Remove the pot from the heat and let it cool for a few minutes.
Purée the soup using an immersion blender or a regular blender. If using a regular blender, work in batches and be careful not to overfill the blender with hot liquid.
Stir in the balsamic vinegar.
Serve the soup hot, garnished with chopped fresh basil.